Oriental Chicken Salad

A couple of months ago at work we had a potluck and a co-worker brought in this salad. This salad is pretty similar to a traditional salad but instead of lettuce this one contains cabbage. The thickness of the cabbage makes the salad crunchy and also helps keep the salad fresh for several days.

This has got to be my new favorite salad. Although the flavors are not necessarily strong, there is just something about this that I love. This lasted for three days in my fridge before it was gone and was fresh and delicious the entire time. I even think it would have been ok a day or so more. At first the noodles are crunchy but after sitting for a day they become soft and the salad tastes great either way. I strongly recommend trying this salad sometime soon. It was a hit at my Memorial Day cookout, even with the guys that do not typically like salad. This recipe is definitely a keeper! I am already craving it again.


Oriental Chicken Salad
Adapted from a recipe given to me by Sonya G., a co-worker

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup slivered almonds
1 package Ramen noodles
1 small head cabbage, shredded*
1/3 cup carrots, julienned*
4 green onions, chopped
2 cups cooked chicken breast, diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons vinegar
2 tablespoons sugar
1 clove garlic, minced
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1 seasoning packet from Ramen noodles

Directions
Toast sesame seeds and almonds in a 350 degree oven for 5-10 minutes; set aside to cool.
Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. In a small bowl mix together all of the dressing ingredients and stir well. Add the dressing to the salad ingredients and toss to coat.

*Time saving tip - Substitute two bags of cole slaw mix for the cabbage and carrots.

Homemade Ranch

I love ranch dressing, especially the homemade ranch that most restaurants serve. It is slightly thick yet thin and runny all at the same time and the taste, oh my the taste is amazing compared to the bottled stuff. I just love ranch, I swear it is an all purpose condiment. You can dip burgers and fries in it, you can dip pizza crust or breadsticks in it and most important it makes almost any veggie edible. ;) Chelle showed me this recipe a few days ago and I decided that after trying every bottled ranch dressing I could find in the stores and having not loved any of them I just knew I had to try and make it.

For this recipe I used parsley and a pinch of dill for the herbs. I omitted the scallions and added a dash of onion powder. The results were great, but not quite what I think of as ranch. I am not sure what but it just seemed to be missing something. It was also a little more runny than I would have liked so next time I would thicken it up with some sour cream or more mayonnaise. I shall now continue on my quest for the perfect homemade ranch. :)


New Fashioned Buttermilk Ranch Dressing
Source: Prudence Pennywise

Ingredients
2 small cloves garlic
1/2 teaspoon salt
1/2 cup mayonnaise, or whole milk yogurt
1 cup low fat or fat free buttermilk
Juice of one whole lemon
2 tablespoons finely chopped cilantro (parsley, basil, or dill also work well)
2 tablespoons finely chopped scallions
1/2 teaspoon black pepper
Dash of cayenne or chipotle chili powder, or other spicy chili powder

Directions
You can make this in the blender by processing all ingredients until smooth, or follow the directions below.

In a small bowl, mash garlic and salt to form paste. Stir in mayonnaise and buttermilk, whisking until smooth. Add in lemon juice, cilantro, scallions, pepper, and chili powder. Taste dressing and adjust salt and pepper to taste.

Storage
Dressing will keep for two weeks in the fridge, if you are careful not to dip in a finger-good luck with that!